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Pan-Seared Chicken Breast with Shallots

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Pan-Seared Chicken Breast with Shallots – easy, 30-minute dinner, with flavorful shallot and garlic wine-based sauce! Use a small onion if you don’t have shallots. Healthy, gluten free recipe, packed with protein. It’s great served alongside rice or pasta!

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You’ll love the smell of shallots (or onion) and garlic sauteing in olive oil and butter:

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The end dish is a moist chicken, with a very flavorful sauce – it will taste and look like something you would get at a French bistro:

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Serve the chicken as-is, or with a small side of rice or pasta.

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Pan-Seared Chicken Breast with Shallots

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 2 servings

Pan-Seared Chicken Breast with Shallots


  • 2 boneless skinless chicken breasts
  • salt and pepper
  • 2 tablespoons flour (use gluten free flour for gluten free version)
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 shallots, finely chopped, or 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup red wine
  • 1/2 cup chicken broth
  • 2 green onions, finely chopped


  1. Season the chicken breasts with salt and pepper on both sides and dredge them in 2 tablespoons of flour.
  2. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts in the hot skillet for about 4 minutes on each side, without crowding them, until golden brown in color. Remove from heat, cover and let the chicken sit for 10-15 minutes in the skillet, off heat, to allow chicken to cook through, until chicken juices run clear and the meat is no longer pink (the meat thermometer should register 165 degrees F in the thickest parts of the breast). Remove chicken from the skillet and keep warm.
  3. Add shallots (onions) and garlic to the same skillet, over medium heat, adding the 2nd tablespoon of butter. Cook until onion is translucent. Add the wine, bring to boil, and de-glaze the pan. Add the chicken broth and continue cooking for about 5 or 6 more minutes on medium heat, stirring, until the sauce thickens from the flour bits in the skillet. Add more flour you have left from dredging, if needed.
  4. To serve, spoon the sauce over the chicken.



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